A practical, canteen-ready guide that classifies foods and drinks into GREEN, YELLOW, and RED categories—plus cut-off points, sample lists, and key implementation rules.
Quick Table of Contents
- 1) Rationale (Why this policy)
- 2) Scope and Key Terms
- 3) Statement of Policy and Objectives
- 4) The GREEN–YELLOW–RED System
- 5) Cut-off Points for Packaged Foods/Drinks (Tables 1–3)
- 6) Nutrition Facts Assessment Table (For labeled products)
- 7) Sample Food Lists for Non-Packaged Items (Tables 4–6)
- 8) Planning a Healthy Menu (Practical Steps)
- 9) Water, Sanitation, Hygiene, and Signages
- 10) Regulating Sale and Marketing of Unhealthy Foods
- 11) Duties, Responsibilities, Monitoring, Effectivity
1) Rationale (Why this policy)
The enclosure explains concerns about malnutrition in all its forms (including undernutrition and overweight/obesity trends), and the need to prioritize healthy food standards and reduce the availability/marketing of high sugar, fat, and salt products in school settings.
2) Scope and Key Terms
The policy and guidelines apply to public elementary and secondary schools and learning centers, including DepEd Offices (Central, Regional, Division levels). Private schools are likewise enjoined to adopt the guidelines.
3) Statement of Policy and Objectives
The Order states that these policy and guidelines aim to promote healthy diets and positive eating behaviors, and to provide a healthy eating environment for learners, teachers, and non-teaching personnel. :contentReference[oaicite:3]{index=3}
What the policy aims to do
- Make available healthier food and beverage choices among students and DepEd personnel and stakeholders.
- Introduce a system of categorizing locally available foods and drinks.
- Provide guidance in evaluating and categorizing foods and drinks.
- Provide guidance in selling and marketing foods and beverages in schools and DepEd offices (including for school feeding purchasing).
Immediate direction
Immediate dissemination of and strict compliance with the Order is directed. :contentReference[oaicite:4]{index=4}
4) The GREEN–YELLOW–RED System
The enclosure introduces the three-category system and explains how each category should be treated in healthy school canteens and DepEd offices.
GREEN category
Foods and drinks that should ALWAYS be available in the canteen and are generally low in saturated and trans fat, sugar, and salt. :contentReference[oaicite:6]{index=6}
YELLOW category
Foods and drinks that should be served carefully. They may contain some nutrients but can also contain larger amounts of saturated fat and/or sugar and/or salt and may contribute to excess calories. These may be served once or twice a week only, in smaller servings, and should not be too prominent in the canteen menu.
RED category
Foods and drinks not recommended in the canteen menu. These foods and drinks contain high amounts of saturated fat or sugar or salt and should not be served in a healthy school canteen. Consumption outside school premises is at parents’ discretion.
5) Cut-off Points for Packaged Foods and Drinks (Tables 1–3)
The enclosure provides cut-off points for packaged food and drinks with available Nutrition Facts labels under each category.
Table 1. GREEN Category – Cut-off Points (Packaged Items with Nutrition Facts)
| Nutrition criterion (per serving) | GREEN cut-off |
|---|---|
| Saturated fat | Less than 3 grams (approximately equivalent to more than half a teaspoon of fat) per serving |
| Trans fat | No trans fat |
| Added sugar | Less than 10 grams (or 2 teaspoons) per serving |
| Sodium | Less than 120 mg (equivalent to 300 mg of salt or 1/20 teaspoons salt) per serving |
Source: Table 1 shown in the enclosure. :contentReference[oaicite:10]{index=10}
Table 2. YELLOW Category – Cut-off Points (Packaged Items with Nutrition Facts)
| Nutrition criterion (per serving) | YELLOW cut-off |
|---|---|
| Saturated fat | More than 3 to 5 grams (approximately equivalent to more than half a teaspoon to 1 teaspoon of fat) per serving |
| Trans fat | No trans fat |
| Added sugar | More than 10 grams but less than 20 grams (equivalent to 2 to 4 teaspoons) per serving |
| Sodium | 120 to 200 mg (equivalent to 300 to 500 mg of salt or 1/20 to 1/10 teaspoon) per serving |
Source: Table 2 shown in the enclosure.
Table 3. RED Category – Cut-off Points (Packaged Items with Nutrition Facts)
| Nutrition criterion (per serving) | RED cut-off |
|---|---|
| Saturated fat | More than 5 grams (equivalent to more than a teaspoon) per serving |
| Trans fat | Contains trans fat no matter how insignificant the amount is |
| Added sugar | More than 20 grams (equivalent to more than 4 teaspoons) per serving |
| Sodium | More than 200 mg (equivalent to more than 500 mg or 1/10 teaspoon salt) per serving |
Source: Table 3 shown in the enclosure.
6) Nutrition Facts Assessment Table (For labeled products)
All manufactured food products with Nutrition Facts to be sold in school canteens must be evaluated using the Nutrition Facts Assessment Table.
| Nutrient (per serving) | GREEN | YELLOW | RED |
|---|---|---|---|
| Saturated fat | Less than 3 grams | 3 to 5 grams | More than 3 grams |
| Trans fat | 0 | 0 | > 0 |
| Sugar or total carbohydrate (if there is no dietary fiber) | Less than 10 grams | 10 to 20 grams | More than 20 grams |
| Sodium | Less than 120 mg | 120 to 200 mg | More than 120 mg |
Source: “Nutrition Facts Assessment Table” shown in the enclosure.
7) Sample Food Lists for Non-Packaged Foods/Drinks (Tables 4–6)
The enclosure provides sample food lists to help classify foods and drinks that do not have Nutrition Facts labels. Foods should be categorized as GREEN, YELLOW, and RED.
Table 4. List of Foods and Drinks under the GREEN category
| Food group | Examples |
|---|---|
| Drinks | Milk (unsweetened); Safe and clean water (nothing added); Fresh buko water (unsweetened) |
| Energy-giving (Go) | Milled rice; Brown rice or iron-fortified rice; Corn; Oatmeal; Whole wheat bread; Cassava (kamoteng kahoy); Boiled sweet potato (kamote); Boiled saging na saba; Corn; Binatog; Boiled peanuts; Suman; Puto |
| Body-building (Grow) | Fishes; Shellfish; Small shrimps; Lean meats; Chicken without skin; Nuts; Egg; (continued next row) |
| Body-regulating (Glow) | Fresh fruits, preferably those in season; Green, leafy, and yellow vegetables |
Source: Table 4 shown in the enclosure.
Table 5. List of Food and Drinks under the YELLOW category
| Food group | Examples |
|---|---|
| Energy-giving (Go) | 100% fresh fruit juices; Fried rice; Bread (using white refined flour); Biscuits; Banana cue, Camote Cue, Turon, Maruya; Pancakes; Waffles; Champorado; Pancit; Arroz caldo; Sandwiches (cheese, egg, chicken filling, etc.); Butter, margarine, mayonnaise (used sparingly) |
| Body-building (Grow) | Processed foods such as meats/fish, hotdogs, sausage, burger patties, chicken nuggets, tocino, tapa, etc. (will subject to evaluation of saturated or trans fat and sodium as reflected in their Nutrition Facts) |
| Body-regulating (Glow) | Stir-fried vegetables |
Source: Table 5 shown in the enclosure.
Table 6. List of Food and Drinks under the RED category
| Food group | Examples |
|---|---|
| Drinks | Soft drinks, alcoholic drinks, sports waters, sports drinks, flavored mineral water, energy drinks, sweetened waters, powdered juice drinks; Any product containing caffeine (for school canteens); Any processed fruit/vegetable juice with added sugar of more than 20 grams or 4 teaspoons per serving |
| Energy-giving (Go) | Any jelly, ice crushes, and slushies; Any ice cream/ice drops/ice candies; Cakes and slices, donuts, sweet biscuits and pastries, and other sweet bakery products; All types including chocolates, hard/chewy candies, chewing gums, marshmallows, lollipops, yema, etc.; French fries, bicho-bicho, etc.; Instant noodles; All types of heavily salted snacks such as chips or chichiria |
| Body-building (Grow) | Chicharon; Chicken skin; Bacon; Deep-fried foods including fish balls, kikiams, etc. |
| Body-regulating (Glow) | Fruits canned in heavy syrup; Sweetened fruits or vegetables or deep-fried |
Source: Table 6 shown in the enclosure.
9) Water, Sanitation, Hygiene, and Signages
WinS program requirements in canteen/food areas
- Ensure availability of clean, safe, and free drinking water.
- Provide facilities for hand washing.
- Ensure proper and safe handling of foods.
- Provide clean plates, glasses, and eating utensils.
- Practice proper waste segregation and disposal.
- Provide a conducive, well-ventilated, well-lighted, safe, and clean environment for eating.
Source: WinS requirements enumerated in the enclosure.
Signages and nutrition messages
Canteens and food-serving areas should post signages that only healthy food and drinks are served in the premises, plus important nutrition messages such as NGF, Ten (10) Kumainments, Pinggang Pinoy, and others. :contentReference[oaicite:24]{index=24}
10) Regulating the Sale and Marketing of Unhealthy Foods
The enclosure explains that school activities where children gather shall not be used in marketing unhealthy foods and beverages to children, and lists common types of marketing such as advertising, sponsorship, and promotion.
Marketing of RED CATEGORY foods and beverages is not allowed
Marketing of RED CATEGORY foods and beverages shall not be allowed in DepEd Offices/schools and school/education events, including (but not limited to) the following methods and forms:
- Print (posters, leaflets, brochures, comics, etc.)
- Outdoor ads (billboards, tarpaulin, etc.)
- Point of sale
- Vending machines/refrigerators
- Branding
- New media (internet-based)
- Characters
- Giving of free samples
- Special events (sports activities, feeding programs, etc.)
11) Duties, Responsibilities, Monitoring, and Effectivity
The enclosure outlines duties and responsibilities across governance levels and schools (including forming a TWG, implementing a healthy menu, regulating the selling/marketing of unhealthy foods, and advocating with LGUs regarding marketing outside school premises).
Monitoring and Evaluation
Central, Regional, and Division Offices shall continue to gather feedback in implementation; regional and division monitors are expected to monitor compliance quarterly and monthly, respectively.
Effectivity
The policy shall take effect immediately.
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